Stuffed Bell Peppers

Delicious and colorful stuffed bell peppers filled with a mixture of vegetables and spices, perfect as an appetizer.

Ingredients:

• 4 bell peppers
• 200g quinoa
• 100g black beans
• 100g corn
• 1 onion
• 2 cloves of garlic
• 1 teaspoon olive oil
• 1 teaspoon cumin
• Salt to taste
• Pepper to taste

Instructions:

1. Preheat the oven to 180°C.
2. Rinse the quinoa under cool water, then combine it with double the amount of water in a saucepan. Bring to a boil, then reduce to a simmer and cook until the water is absorbed, about 15 minutes.
3. Meanwhile, cut the tops off the bell peppers and remove the seeds.
4. In a skillet, heat the olive oil over medium heat. Add the chopped onion and minced garlic, cooking until softened.
5. Add the cooked quinoa, black beans, corn, cumin, salt, and pepper to the skillet, stirring to combine.
6. Stuff each bell pepper with the quinoa mixture and place them upright in a baking dish.
7. Cover the dish with foil and bake for 25 minutes. Remove the foil and bake for an additional 10 minutes until the peppers are tender.

Summary:

• Calories: 250 kcal
• Fat: 4 g
• Protein: 10 g
• Carbs:
• Potassium: 400 mg
• Magnesium: 50 mg